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Tuna Pasta Salad

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This Tuna Pasta Salad is a creamy, refreshing classic made with tender pasta, flaky tuna, and crisp vegetables tossed in a simple mayo-based dressing. Perfect for picnics, potlucks, lunches, or quick weeknight meals, this easy dish is budget-friendly, protein-packed, and tastes even better after chilling.

Ingredients

  • 2½ cups pasta (elbow macaroni, rotini, or shells), cooked and cooled
  • 2 cans (5 oz each) tuna, drained
  • 3/4 cup mayonnaise (plus more to taste)
  • 2 celery stalks, diced
  • 1/4 cup red onion, finely chopped
  • 1 cup peas (fresh or frozen and thawed)
  • 2 tablespoons relish or chopped pickles (optional)
  • 1 tablespoon lemon juice (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook pasta according to package directions until al dente. Drain and rinse under cold water. Set aside.
  2. In a large bowl, whisk together mayonnaise, lemon juice (if using), salt, and pepper until smooth.
  3. Add drained tuna, celery, red onion, peas, and relish or pickles (if using). Mix until evenly combined.
  4. Fold in cooled pasta until well coated in the dressing.
  5. Taste and adjust seasoning. Add more mayo if desired for creamier texture.
  6. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

Notes

  • Add chopped hard-boiled eggs for extra protein.
  • Diced bell peppers or cucumbers add extra crunch.
  • For a lighter version, swap half of the mayo for Greek yogurt.
  • Mediterranean twist: add chopped olives and feta.
  • Serve cold—do not reheat.

Nutrition

Find it online: https://cookedbymaya.com/tuna-pasta-salad/